banner image

Fig, Spelt and Pumpkin Seed Sourdough Bread

Ingredients in order of use

100g Starter

280g Water ( I use filtered water or some that has been left out so any chlorine will have evaporated)

200g Fig, Spelt and Pumpkin Seed Flour

Mix all together in a large bowl and cover.

After 6 hours it should be bubbling well.

300g Organic White Flour No4

10g Salt ( I use Losalt as I'm trying to reduce my sodium intake )

Mix the salt and flour together then add to the rest of the mixture.

Knead to a smooth dough, cover and leave to rest for an hour

Approximately every hour fold the dough a few times. After three or four times the dough should loose its stickiness if not dust with a little extra flour.

Place in a fridge overnight and next morning put somewhere warm to prove until doubled in size.

Shape and bake at 220 degC for about 20 mins